Knowledge Share Description
Fermentation is used all around the world, in many different ways, to make effective use of food resources. Yet in our time, many people project their fear of bacteria onto this ancient practice. Beginning with the question "What is fermentation?", this knowledge share will help you understand how fermentation makes food safe and offers many practical benefits. Learn how simple it is to make your own kraut, kimchi and other fermented delicacies. Gain insight into the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Bring all your fermentation-related questions. Empower yourself with simple techniques for fermenting delicious and healthful foods in your home. Be part of the fermentation revival!
This class will address:
What is fermentation?
Why is is practiced everywhere?
Practical benefits of fermentation including safety, preservation, flavor, and health
Fundamental concepts for fermentation
Students will have all the information they need to get started fermenting vegetables at home
Cost
$35 - low income
$50 - standard
$75 - pay-it-forward (if you have financial abundance, this is our pay-it-forward option to fund our full tuition scholarships)
The zoom link will be sent 1-2 days prior to the knowledge share. Recording will be available for 30 days.
Please apply here for a scholarship.
Accessibility Information
*ASR (automated) captioning provided
Virtual Gathering
Zoom link will be sent out via email 1-2 days before knowledge share
3:00pm - 5:00pm Eastern Standard Time
Class will be recorded and available for 30 days.
Facilitator
Sandor Ellix Katz is a fermentation revivalist. He is the author of five books: Wild Fermentation; The Art of Fermentation; The Revolution Will Not Be Microwaved; Fermentation as Metaphor; and his latest, Fermentation Journeys. Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, Sandor is the recipient of a James Beard award.